Name: Spaghetti Squash Vegetable Medley
Yield: 6 servings
Cuisine: Vegetables
Ingredients: 1 28-ounce can peeled Italian-style tomatoes; 3 large cloves garlic, minced; 1/3 cup plus 2 tablespoons olive oil, divided; 1/2 cup chopped fresh basil; 1/2 cup chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon dried oregano; 1 medium spaghetti squash; 2 cups broccoli florets; 1 medium zucchini, sliced; 1/2 cup scallions, white part only, chopped; 1 medium summer squash, sliced; freshly ground black pepper, to taste; 3 tablespoons Parmesan cheese

Share:

Rate this Recipe:

This Spaghetti Squash dish tastes like the pasta spaghetti but much lighter and healthier, bringing a colorful rainbow of vegetables. It’s absolutely delicious!

Fresh Vegetable Medley With Spaghetti Squash

Sam Jones/Quinn Brein

Photo Credit:

Sam Jones/Quinn Brein

Ingredients

1 28-ounce can peeled Italian-style tomatoes

3 large cloves garlic, minced

1/3 cup plus 2 tablespoons olive oil, divided

1/2 cup chopped fresh basil

1/2 cup chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon dried oregano

1 medium spaghetti squash

2 cups broccoli florets

1 medium zucchini, sliced

1/2 cup scallions, white part only, chopped

1 medium summer squash, sliced

freshly ground black pepper, to taste

3 tablespoons Parmesan cheese

Instructions

Prepare sauce ahead of time: Drain tomatoes and place in a bowl with garlic, ⅓ cup of olive oil, basil, parsley, salt, and oregano. Cover and let stand at room temperature.
Preheat oven to 400°F.
Cut spaghetti squash in half, remove seeds, and drizzle with 1 tablespoon of olive oil. Bake for 40 to 45 minutes, or until tender when pierced with a fork. Let cool, then use a fork to scrape strands of squash from shell into a large bowl. Cover and set aside.
Steam broccoli, zucchini, and summer squash until each is fork tender.
In a large skillet over medium heat, warm remaining 1 tablespoon of olive oil. Add scallions and cook until soft. Add steamed vegetables and heat thoroughly. Add vegetable mixture to the bowl of squash along with tomato sauce and stir to combine. Sprinkle with Parmesan and season with pepper. Serve warm or at room temperature.